|Swedes have a delicate, sweet flavour, a great texture and are very versatile. The top half of the swede is purple, and the lower half cream. If swedes are fresh and young, leave the skin on. Otherwise peel and cut to size.
Ways to eat: Swedes can be eaten raw if fresh and young. Older swedes can be boiled, mashed, stir fried, roasted, puréed, steamed, baked, glazed or pickled. They absorb flavours well so add to soups, stews or braises. Flavourings such as nutmeg, parsley, coriander and black pepper go well with swedes.
Cooking Methods: Bake, boil, braise, microwave, steam, stew.